Friday, August 14, 2009

To go

of food
a bento
box or

birthday for example, required cupcakes to be moved in good condition, since he insisted on scheduling work that sunday. I love my Wilton cupcake carrier, and it's really cool because the insert flips for 24 mini cupcakes, or is removable for a sheet cake.

One cannot live on
cupcakes alone--or
maybe they can, and
I'd volunteer to try if
I ever lose the rest of
the baby weight--so
I brought along some
pasta salad and pbj

A few days later I was in for an even bigger challenge-- one of my sisters was coming to visit and had recently gone gluten-free (among other restrictions, including no garlic)!

I needed to pack up a tasty
vegan meal for 3 adults &
4 children to be eaten at
grandma's house.

These roasted lemon
were garlic-free.

Next, some rice noodles
with bok choy and red
pepper with a mango
ginger sauce and bbq

Not shown, a 4 bean

Grandma's favourite food
is green beans, so I cooked
up the week's green and
purple beans from the farm
and created this salad...
she likes things rather
simple and also doesn't
like garlic.

Green Bean & Tomato Salad

2 quarts string beans,
steamed or boiled
2 tomatoes, cut into wedges
1/2 cup pitted kalamata
1 red onion, sliced
1/4 cup olive oil
2 T. lemon juice
1/4 cup white wine
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
a few T. of fresh herbs (optional) such as thyme or marjoram

Cook green beans until just tender. Run under cold water in a collander or place in a large bowl of ice water.
Cut up tomatoes. (I chose a red tomato and a yellow tomato for contrast.)
Slice the onion. Heat olive oil over medium heat. Saute onion until softened and add lemon juice and wine.
Place green beans, tomatoes & olives in a large serving bowl or platter. Pour sauteed onions over green beans and toss gently. Sprinkle with salt & pepper.

I also tried out the gluten-
free cupcake recipe from
VCTOTW for the first time.
Pretty good, very easy to
make, though still sort of
grainy or muffiny. I may
spend the big bucks next
time I make these and use
almond flour. The corn flour
in these made them taste like corn muffins instead of cupcakes.
Everyone enjoyed them, though they're definitely more crumbly in the hands of a 3 year old!

And Maia has racked up another month...cruising the kitchen at grandma's house at 13 months.


Valerie said...

Krista, can you please post the recipe for rice noodles
with bok choy and red pepper with a mango
ginger sauce and bbq tempeh? It looks fantastic. Thanks. Valerie

veganf said...

I will put it on my list...and let you know when I do! I'm still "perfectly" the bbq tempeh. I thought I had it "right" when my husband complained it was too dry, so I tried somebody else's recipe to accompany the rice noodle dish and I really didn't like it too much--tasted like a can of tomato paste. So I'm gonna go back to my own, but maybe add some extra molasses or ketchup.

Valerie said...

I use the bbq seitan recipe from vegan vittles, subbing the tempeh. It's good!

Really I'm after the rice noodles with bok choy and red pepper with a mango ginger sauce.